ReCIpE CoLLecTioNs;pOpuLaR AmeRican & EuroPeaN FooD

jo Mama's famous world spaghetti

Ingredients:

Serves: 10-14,
4 4

Servings Size

• quarts
  

Yield: 4 quarts

• 2 lbs Italian sausage, casings removed (mild or hot)
• 1 small onion, chopped (optional)
• 3 -4 garlic cloves, minced
• 1 (28 ounce) can diced tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans tomato sauce
• 2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)
• 3 teaspoons basil
• 2 teaspoons dried parsley flakes
• 1 1/2 teaspoons brown sugar
• 1 teaspoon salt
• 1/4-1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon fresh coarse ground black pepper
• 1/4 cup red wine (a good Cabernet!)
• 1 lb thin spaghetti
• parmesan cheese

Directions:

Prep Time: 20 mins
Total Time: 1 1/2 hrs

1. In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. Add onions and continue to cook, stirring occasionally until onions are softened.
3. Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. Stir well and barely bring to a boil.
6.  Stir in red wine.
7. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8. Cook spaghetti according to package directions.
9. Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese

greek potatoes

Ingredients:

Servings: 6-8
6 6

Servings Size

• 
  

• 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
• 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 tablespoon dried oregano (get the Mediterranean, it's the best!)
• 1 lemon, juice of, to 1 1/2
• sea salt
• fresh coarse ground black pepper

Directions:

Prep Time: 10 mins
Total Time: 1 1/2 hrs

1. Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
2. Put all the ingredients into a baking pan large enough to hold them.
3. Season generously with sea salt and black pepper.
4. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
5.  The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
6.  Bake for 40 minutes.
7. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
8. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
9.  This will take about another 40 minutes.
10.  Do not be afraid of overcooking the potatoes- they will be delicious.
11.  Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt

Chicken Parmesan

Ingredients:

Servings: 4
4 4

Servings Size

• 
  

• 4 boneless skinless chicken breast halves
• salt and pepper
• 1/2 cup Italian breadcrumbs
• 1 egg, beaten
• 4 teaspoons butter
• 2 cups spaghetti sauce
• 4 slices mozzarella cheese
• 1 teaspoon grated parmesan cheese

Directions:

Prep Time: 8 mins
Total Time: 23 mins

1. Pound chicken to flatten.
2. Salt and pepper to taste.
3. Dip chicken in egg; then in bread crumbs.
4. Fry in butter in hot skillet, turning and browning for 10 minutes or until chicken is done.
5. Remove from skillet.
6. To skillet add spaghetti sauce.
7. Heat thoroughly.
8. Add chicken.
9. Place slices of mozzarella on top of chicken.
10.  Sprinkle with parmesan.
11.  Cover and cook until cheese is melted.
12.  Serve with a side of spaghetti

Kittencal's Famous Greek salad

Ingredients:

Servings: 6-8
6 6

Servings Size

• 
  

DRESSING

• 1 cup olive oil (can reduce to 3/4 cup)
• 1 whole large lemon, juice of (about 3-4 tablespoons, make certain that the lemon is at room temperature before squeezing)
• 2 -4 teaspoons dried oregano (start with 2 teaspoons)
• 3 teaspoons fresh minced garlic (about 2 medium cloves)
• 1 teaspoon dried basil
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt (or to taste)
• 1 teaspoon sugar
• 1/2 teaspoon fresh ground black pepper (or to taste)

SALAD INGREDIENTS

• 1 large romaine lettuce, chopped (or use 2 small)
• 2 -3 plum tomatoes, cut in wedges (use Roma tomatoes)
• 1 English cucumber (peeled, seeded and chopped)
• 1 red onion, cut in slices
• 1 green bell pepper (seeded and cut into rings or sliced) (optional)
• 1/2 lb feta cheese, crumbled (or to taste)
• 1 cup kalamata olive

Directions:

Prep Time: 10 mins
Total Time: 10 mins

1. For the dressing; in a processor or use a wire whisk process/whisk the olive oil with lemon juice, 2 teaspoons dried oregano, garlic, dried, basil, red wine vinegar, salt and sugar until smooth (add in more oregano and lemon juice if needed).
2. Season with black pepper.
3. Chill in fridge for a couple of hours before using to blend flavors.
4. Place the salad ingredients in a large bowl.
5. Pour dressing over; toss to combine.
6. If desired allow the salad to sit at room temperature for 20 minutes before serving, or you can refrigerate for 1 hour (tossing a few time during sitting time

The Best Ever Waffles

Ingredients:

Servings: 6-8
6 6

Servings Size

• 
  

• 1 1/3 cups flour
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 2 eggs, separated
• 1/2 cup butter, melted
• 1 3/4 cups milk

Directions:

Prep Time: 15 mins
Total Time: 20 mins

1.  In a large mixing bowl, whisk together all dry ingredients.
2.  Separate the eggs, adding the yolks to the dry ingredient mixture, and placing the whites in a small mixing bowl.
3.  Beat whites until moderately stiff; set aside.
4.  Add milk and melted butter to dry ingredient mixture and blend.
5.  Fold stiff egg whites into mixture.
6.  Ladle mixture into hot waffle iron and bake

Pancakes

Ingredients:

Yield: 9 small pancakes
9 9

Servings Size

• small pancakes
  

• 1 egg
• 3/4 cup milk
• 2 tablespoons margarine, melted
• 1 cup flour
• 1 tablespoon sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt

Directions:

Prep Time: 5 mins
Total Time: 10 mins

1. Beat egg until fluffy.
2. Add milk and melted margarine.
3. Add dry ingredients and mix well.
4. Heat a heavy griddle or fry pan which is greased with a little butter on a paper towel.
5. The pan is hot enough when a drop of water breaks into several smaller balls which 'dance' around the pan.
6. Pour a small amount of batter (approx 1/4 cup) into pan and tip to spread out or spread with spoon.
7. When bubbles appear on surface and begin to break, turn over and cook the other side

Crepes

Ingredients:

7 7

Servings Size

• crepes
  

Yield: 7 crepes

• 1 cup flour
• 1 1/2 cups milk
• 2 eggs
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt

Directions:

Prep Time: 5 mins
Total Time: 15 mins

1.  Combine flour, milk, eggs, and oil.
2.  Add salt.
3.  Heat a lightly greased 6 inch skillet; remove from heat.
4.  Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
5.  Return to heat; brown on one side only.
6.  To remove, invert pan over paper toweling.
7.  Repeat with remaining batter.
8.  Fill with your favorite filling.
9.  Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup

Authentic Italian Meatballs

Ingredients:

Servings: 10
10 10

Servings Size

• 
  

• 1 lb ground beef
• 1 egg
• 1/4 cup milk
• 1/2 cup breadcrumbs
• 1/2 teaspoon salt
• 1 teaspoon oregano
• 1 tablespoon fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper
• 1/4 cup grated parmesan cheese

Directions:

Prep Time: 20 mins
Total Time: 3 1/2 hrs

1.  Mix all ingredients in a large bowl by hand.
2.  Use your bare hands for best results.
3.  Roll meatballs to about the size of a golf ball.
4.  Drop raw meatballs into large (I use a stock pot) pot of sauce.
5.  (I have an incredible sauce recipe {#92096} I use for my meatballs).
6. Simmer for about 3 hours

Golden Chicken Nugget

Ingredients:

Servings: 4-6
4 4

• 2 lbs boneless skinless chicken breasts
• 1 cup milk
• 1 1/2 cups all-purpose flour
• 1 tablespoon cajun seasoning (I use Tony Chachere's creole seasoning)
• vegetable oil (For deep fryer)

Directions:

Prep Time: 10 mins
Total Time: 20 mins

1.  Heat deep fryer.
2.  Cut chicken into bite size pieces.
3.  Soak chicken in milk.
4.  Mix Flour and seasoning in large bowl.
5.  Dip chicken into flour.
6.  Cook about 12 pieces at a time in fryer for 360 degrees for 6 to 9 minutes or until golden.
7. Serve with Sweet and Sour sauce or honey mustard

December Salad

Ingredients:

Cooked Chicken - 6
Cabbage - 1 large
Carrots - 1 large
Chopped Celery - 2 sticks
Apple - 1/2 sliced
Sultanas - 1/2 tsp
Lemon Juice - 1/4
Double Cream - 1 tsp
Mayonnaise - 1/2 tsp
Salt
Pepper

Method:

1.Take a bowl mix the chicken,vegetables,apple and sultanas.
2.Take another bowl add lemon juice,cream into mayonnaise.
3.Now pour this over the salad.
4.Cook it for 30-40 mins and serve hot.

Cinnamon-Apple Cake

This 5-star cinnamon apple cake is one of our best-ever recipes and can be served as dessert or a breakfast coffee cake. The cream cheese in the batter gives the cake lots of moisture.

Yield: 12 servings

Ingredients

• 1 3/4  cups  sugar, divided
• 1/2  cup  stick margarine, softened
• 1  teaspoon  vanilla extract
• 6  ounces  block-style fat-free cream cheese, softened (about 3/4 cup)
• 2  large eggs
• 1 1/2  cups  all-purpose flour
• 1 1/2  teaspoons  baking powder
• 1/4  teaspoon  salt
• 2  teaspoons  ground cinnamon
• 3  cups  chopped peeled Rome apple (about 2 large)
• Cooking spray

Preparation

Preheat oven to 350°.
Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan. Cool the cake completely on a wire rack, and cut using a serrated knife.
Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes

Delicious Pista Kaju Sandwich`

Ingredients :

For the Pista Barfi :

1/2 cup Pistachios
¼ cup Sugar
A pinch cardamom powder
2-3 drops Green food coloring

For the Filling :

1 1/2 tbsp Powdered cashewnuts
1 1/2 tbsp Sugar
¼ cup chopped Dry fruits
A pinch cardamom powder
Few saffron strands
Silver varq

Method :

1.Soak the pistachios in warm water for half an hour, drain and peel.
2.Blend the peeled pistachios into a fine paste and keep aside.
3.Prepare sugar syrup from the sugar of one string consistency.
4.Add the pista paste, cardamom powder and green color, cook over a slow flame.
5.Stir well continuously for 5-6 minutes until the mixture leaves the sides of the pan.
6.Transfer the mixture to a plate and cool slightly.
7.Divide the mixture into equal parts and roll on a sheet of plastic into circle and keep covered.
8.For the filling, prepare the sugar syrup of string consistency with the sugar.
9.Add all the remaining ingredients and stir well for 3-4 minutes and set aside to cool.
10.Arrange one pista barfi circle on a plate and spread the filling mixture evenly on it.
11.Top with the second pista barfi circle and allow to set for 20-25 minutes.
12.Cover with the silver varq and slice the sandwich into wedges and serve.

Jen's Fried Chicken

Ingredients:

Servings: 4-6
4 4

Servings Size

• 
  

• 1 cut up whole chicken (James prefers legs)
• 4 cups flour
• 6 eggs, beaten
• 1/2 cup milk
• 1 tablespoon seasoning salt
• 1 tablespoon black pepper
• oil (for frying)

Directions:

Prep Time: 15 mins
Total Time: 45 mins

1.  Mix eggs and milk in small container.
2.  Mix flour, salt and pepper in large container.
3.  Roll and press chicken in flour.
4.  Submerge in egg mixture.
5.  Repeat in flour.
6.  Gently add to HOT oil. (will bubble up, so use caution) (Keep oil at a constant temperature. Cook on 5/6 on an electric stove.).
7.  Cook till brown on first side, flip over and repeat.
8.  Cook each side for another 10 minutes or so or till done.
9.  Place on a paper towel lined plate and cover with another paper towel to keep heat inches.
10. ENJoy!